1. Multiple-choice questions (this big question is ***1 small questions, with 2 points for each small question and 2 points for * * *)

Only one of the four alternatives listed in each small question meets the requirements of the topic, please fill in its code in the brackets after the question. There is no score for wrong selection, multiple selection or no selection.

1. Among the following fish, (b)

A. Perch B. Eel

C. Pseudosciaena crocea D. Crucian carp

2. A group of raw materials suitable for oily hair are (d)

A. Skin, squid B. Shark's fin and fish belly

C.

A. Chicken breast B. Chicken shoulder pole

C. Chicken teeth D. Chicken leg

4. Except crispy paste, The following pastes need to be added with oil during preparation: (d)

A. Egg-soaked paste B. Whole egg paste

C. Egg white paste D. Crispy paste

5. The paste used to make "hibiscus fillets" dishes is (c).

A. Hard gelatin B. Soft gelatin

C. Tenderness gelatin D. Soup paste gelatin

6. Among the following flavors, which are not taste reactions, are (a)

A. Spicy B. Bitter

C. Sweet D. Sour

7. When making dishes with animal raw materials, Adding wine into the pot produces aroma. This is (d)

A. Alcoholization B. Reduction

C. Oxidation D. Esterification

8. The cooking method that belongs to hot air heat conduction is (a)

A. Steaming B. Roasting

C. Boiling D. Frying

.

A. Crispy B. Soft

C. Cooked D. Crispy

1. When cold dishes are put in a plate, the method of regularly pressing the sheet-shaped raw materials one by one in a corrugated shape and extending forward is (a)

A. Stacking B. Plating C. Sticking D. Covering

II.

11. In food carving, the carving forms of melon cups and lanterns belong to hollow carving. (x)

12. The cooking method of the dish "Chrysanthemum Fish" is crispy. (× )

13. Generally speaking, steam is used as the medium to form extremely tender dishes, and steam them quickly with sufficient gas when using the heat. (√ )

14. Cut 1-3 knives in the middle of two different raw materials with the same size, and then thread them into a twisted green body from one end. This method of preparing hot dishes is called "set". (√ )

15. The dish "Shrimp balls with shredded coconut" is to fry the shrimp balls and then roll them with shredded coconut, which belongs to the package seasoning method. (x)

16. Due to the influence of the taste-presenting substance of one taste, the original taste of the taste-presenting substance of another taste has changed. This phenomenon is called taste cancellation. (× )

17. When making dishes such as "Crystal Shrimp Ball" and "Lion Head", the prepared paste is hard paste. (× )

18. Paste is characterized by the wide and thick soup, which is mostly used for roasted and fried dishes. (√ )

19. For crisp and fragile raw materials, such as sheep paste and tenderloin, sawing is often used. (√ )

2. The natural slow thawing method is the best thawing method to keep the flavor. (√)

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